When it comes to ingredients, winter squash are some of the most underutilized
of all vegetables. That is, besides pumpkin and butternut. We are all familiar with them. But what about the acorn, hubbard, spaghetti and kabocha. They are all out there ready for you to create and experiment with. The subtleties of flavor and texture are a cook's delight. The possibilities are endless. Roasted acorn squash on a salad with pumpkin seeds and cider vinaigrette, kabocha squash bisque with a nutmeg creme fraiche, spaghetti squash with a sage brown butter and toasted hazelnuts. They do not have to be complicated; however, they will be delicious. Just for that reason we have teamed up with Willow Creek Orchards and will be presenting an instructional cooking class on Saturday, November 15th. The class will focus on the preparations and applications of winter squash. The class is limited in size, so contact Willow Creek if you are interested. Look for more classes in the future.
Live and Eat Well
Chef Anthony Boccella
